As always Mike another great show, beats watching television any time. You are a natural at presenting your show. And it’s great to watch you talk about what you are doing.and showing the presentation of what you’re doing and showing the wider audiences and children coming into this environment,of how important our deer and countryside management Is .and it’s so nice to see you talk a little about the kit you’re using , and not go on and on about name brands . Keep up the great work guys👍
Found the channel three days ago and have binged all of the content. Absolutely love the fair, ethical manner in which the video and content are presented. Please keep this type of content coming!
Hi Chaps, I've just discovered your channel. Glad I did, that looks beautiful, and nothing better for self-satisfaction with the fine accurate dispatch
Hi Mike, great to see you again on here. Love to see deer being responsibly sourced, many years ago I used to go to Melton Mowbray cattle market on a Saturday morning and get freshly shot muntjac which I would take home skin and butcher. My daughter grew up on such food as pheasant muntjac pigeon and hare. She’s still a huge fan of any game meat and fish. Love the content you produce, keep up the great unpretentious work you do. Many thanks Drew
I was also surprised at the caliber choice. I remember him using .177 in the past videos I saw on sportsman channel. Mike is always spot on, thank you sir from Az. USA. Cheers.
Loved the short and sweet to the point of this video. Would love to taste all of the different species of deer there! Maybe one day I'll make a trip from the states and come eat!
The 6.5 Creedmoor is considered to be a medium power cartridge. A 6.5 Creedmoor is a .264 caliber that was made from a necked down .30 caliber Thompson Center. It is one of many cartridges made from larger cartridges that have been neck down and/or case trimmed to have a softer recoil with a flatter long range trajectory because of the lighter bullet.
Wow! First time I have seen out in the field and living in France seeing the deer running about was education for me and nicely explained thanks Mike! I’ve subscribed now ha ha Crack on! Safe Sarah x
That looks like the dog's rowlocks, nice colour, simply grilled. When I taught and trained chefs at a technical college, we often had deer given to us from some lord's ghillie from Cirencester, Bathurst estate I believe, and the students were always intrigued with the butchery and tasting sessions. Love the video, and I think that I've shot everything with the exception of deer. They were introduced to the national trust's Brownsea island Poole Dorset, but they escaped by swimming to the mainland!
The UK sets minimums for caliber, muzzle energy, type and weight of ammunition you can legally use for deer stalking. (The Deer Act 1991) for England and Wales or for Scotland (The Deer (Firearms etc.) (Scotland) Order 1985)
As an American Hunter, it's interesting seeing these smaller species. Being used to Whitetails, Elk, Moose, Mule Deer are typical and massive. I've heard of Sika's in Maryland that were introduced to the Chesapeake Bay wetlands, and some coastal Blacktails in the PNW and Alaska being smaller. How do these species taste vs larger specimens? More tender, less gamey flavor? What are they typically eating and does it affect the flavor?
You told us it would be natural, now you're adding MORE olive oil and more thyme and more salt and more garlic!!!!!??????? I made simple cutlets from a whitetailed deer as appetizers at Thanksgiving. I took the sirloin, cut across the grain into bite-sized strips, then salted, peppered, and seared on cast iron. Done and perfect!
I always like your videos Mike I would love to go to your restaurant sometime when I ever have a chance to go to Great Britain I got relatives I want to meet. Actually I'd love to go hunting for some deer one of my favorite things
I personally cannot bear the taste of garlic in that it totally overpowers the rest of whatever dish I eat. The guy obviously loves garlic and along with most of the current crop of chefs would not be seen dead without cloves of garlic lurking in the background. It is probably my taste buds but I sometimes think that I am the only one out there with a dislike for the taste of this very powerful herb.
I have analyzed your channel. Your video content is very nice, I enjoyed it. But one thing I noticed is that I can see some problems in all your TH-cam videos. Can I discuss this with you?
As always Mike another great show, beats watching television any time. You are a natural at presenting your show. And it’s great to watch you talk about what you are doing.and showing the presentation of what you’re doing and showing the wider audiences and children coming into this environment,of how important our deer and countryside management
Is .and it’s so nice to see you talk a little about the kit you’re using , and not go on and on about name brands . Keep up the great work guys👍
Found the channel three days ago and have binged all of the content. Absolutely love the fair, ethical manner in which the video and content are presented. Please keep this type of content coming!
Great to see a down to earth unpretentious presenter who knows what he's talking about.
Well timed ringtone to add a bit of approaching suspense.
Hi Chaps, I've just discovered your channel. Glad I did, that looks beautiful, and nothing better for self-satisfaction with the fine accurate dispatch
Great field to plate video. Thanks for keeping the tradition going in the UK.
Great video and moments! Congrats on the ethical showing of the hunt and the game !
nice to see you hunting large game across the pond!
without us, you wouldn't be doing any hunting, at least not with firearms. we used to have big game, but mainly extinct hundreds of years ago
Did you see how clean that grill was? Well done Chef!
wow thank god your back Mike Great to see you back at what we all love to see you doing bast thank you mike keep up the good work
Fit as a chefs dog! Millie the machine...hope you are doing well mike.
Hi Mike, great to see you again on here. Love to see deer being responsibly sourced, many years ago I used to go to Melton Mowbray cattle market on a Saturday morning and get freshly shot muntjac which I would take home skin and butcher. My daughter grew up on such food as pheasant muntjac pigeon and hare. She’s still a huge fan of any game meat and fish. Love the content you produce, keep up the great unpretentious work you do. Many thanks
Drew
First time watching, great job love the passion!
Just found your channel , love it! Looking forward to more content. Great little video, wish I was at the tasting!
What a sharp shot this guy is.
I was also surprised at the caliber choice. I remember him using .177 in the past videos I saw on sportsman channel. Mike is always spot on, thank you sir from Az. USA. Cheers.
Hello
My standard deer calibre is 6.5 CM. .17 is for hares and rabbits.
Thank you sir for your response.
Loved the short and sweet to the point of this video. Would love to taste all of the different species of deer there! Maybe one day I'll make a trip from the states and come eat!
That's a big heavy round for such a small beast!
The 6.5 Creedmoor is considered to be a medium power cartridge.
A 6.5 Creedmoor is a .264 caliber that was made from a necked down .30 caliber Thompson Center.
It is one of many cartridges made from larger cartridges that have been neck down and/or case trimmed to have a softer recoil with a flatter long range trajectory because of the lighter bullet.
Great video! Thank you guys!
Fantastic film as always.
Many thanks!
CWD backstrap is way better than any beef fillet steak 👌👌
Wow! First time I have seen out in the field and living in France seeing the deer running about was education for me and nicely explained thanks Mike!
I’ve subscribed now ha ha
Crack on!
Safe
Sarah x
Glad you enjoyed it
Great video. Well done and thank you for sharing.
Thanks for watching!
That looks like the dog's rowlocks, nice colour, simply grilled. When I taught and trained chefs at a technical college, we often had deer given to us from some lord's ghillie from Cirencester, Bathurst estate I believe, and the students were always intrigued with the butchery and tasting sessions. Love the video, and I think that I've shot everything with the exception of deer. They were introduced to the national trust's Brownsea island Poole Dorset, but they escaped by swimming to the mainland!
Great video!! And fully agree, we only eat deer meat since I started hunting.
Love your videos Mike 👏👏👏👏
Love all venison well done that man
I thought large caliber rifles weren't allowed in UK. Great you have something to harvest game with. Thats some fine looking venison.
Large caliber rifles that we use in nz are 3006, 308, 270…….. 6.5 creedmore is considered a possum gun
The UK sets minimums for caliber, muzzle energy, type and weight of ammunition you can legally use for deer stalking. (The Deer Act 1991) for England and Wales or for Scotland (The Deer (Firearms etc.) (Scotland) Order 1985)
As an American Hunter, it's interesting seeing these smaller species. Being used to Whitetails, Elk, Moose, Mule Deer are typical and massive. I've heard of Sika's in Maryland that were introduced to the Chesapeake Bay wetlands, and some coastal Blacktails in the PNW and Alaska being smaller. How do these species taste vs larger specimens? More tender, less gamey flavor? What are they typically eating and does it affect the flavor?
I have only tried Roe and Fallow. Time do diversify, I'm curious what muntjac tastes like
Never knew Bam Margera was a chef now
Three to four minutes, wow, I have been over cooking mine! Black Tail in Calif.
You told us it would be natural, now you're adding MORE olive oil and more thyme and more salt and more garlic!!!!!???????
I made simple cutlets from a whitetailed deer as appetizers at Thanksgiving. I took the sirloin, cut across the grain into bite-sized strips, then salted, peppered, and seared on cast iron. Done and perfect!
Venison is best cooked simply you are correct. Less is more
about 20 years ago Woburn introduced Chinese Water Deer to iradicate the muntjacks.
Im not sure how to reply. Im pretty sure they are herbivores.
We have Sika and whitetail here on the eastern shore of Maryland, resembles a sika ,
Nice video . Chef Mike I really like those shooting sticks. Who makes them and can we Yanks get them. Be safe out there we need you.
They are from Viperflex
What were you using the rimfire for?
Rabbits
Are Muntjack a blacklist in the UK?
Why the little gun aswell
What was the cut of meat at the end?
great video again
could you tell us more about the rifle
iknow its a 6.5 savage but what model
Im sure he designed that model with savage. i was interested in one as well.
Yes designed with Savage, but not available yet. Watch this space.
Cheers for that great channel
@@ChefMikeRobinson Hi what moderator were you using please ? Thanks.
@@KevinGilmour-hc3mtits a Hausken WD 60. Quietest mod out there imo
What is the rifle?
Thanks
Its a Savage PPR- available this coming fall.
@@ChefMikeRobinson thanks Mike
Mike where can i buy your flint and flame knife?
From Flint & Flame USA they ship worldwide. Thank you
Do you need a special license for your suppresor like here in the USA?
Do you deliver boxes to the USA?
Sadly cant deliver to US! When apply for a rifle in the UK you apply for a moderator at the same time. Its always granted
I am jealous, we pay $200 and it takes 1-2 years.@@ChefMikeRobinson
Looks like a little fat content , which I believe is crucial to a good piece of protein !
All the Americans "wait a minute, Britain has guns???!!" - who do they think gave em the idea and right to begin with? 🤦♂
Plenty Of meat.
If they are rare in far east y not capture and return
There are 7 species….. Pier David
There are lots of species in parks, but only 6 running and living wild.
I always like your videos Mike I would love to go to your restaurant sometime when I ever have a chance to go to Great Britain I got relatives I want to meet. Actually I'd love to go hunting for some deer one of my favorite things
Do you have d s c 1
1 and 2
I personally cannot bear the taste of garlic in that it totally overpowers the rest of whatever dish I eat. The guy obviously loves garlic and along with most of the current crop of chefs would not be seen dead without cloves of garlic lurking in the background. It is probably my taste buds but I sometimes think that I am the only one out there with a dislike for the taste of this very powerful herb.
I have analyzed your channel. Your video content is very nice, I enjoyed it. But one thing I noticed is that I can see some problems in all your TH-cam videos.
Can I discuss this with you?
Why have you started to dye your hair Mike
Slightly warmed up raw meat for God's sake cook it.......
any excuse will do bang its dead wow wee ...
Muntjac food for the migrants
Shame the cameraman is crap